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W233706

p-Cresol

≥99%, FG

Synonym(s):

4-Methylphenol

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About This Item

Linear Formula:
CH3C6H4OH
CAS Number:
106-44-5
Molecular Weight:
108.14
FEMA Number:
2337
Council of Europe no.:
619
UNSPSC Code:
12164502
PubChem Substance ID:
24901003
Flavis number:
4.028
EC Number:
203-398-6
NACRES:
NA.21
MDL number:
MFCD00002376
Beilstein/REAXYS Number:
1305151
Organoleptic:
phenolic
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens

Key Documents

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biological source

synthetic

Quality Level

300, 400

grade

FG, Halal, Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117, FDA 21 CFR 172.515, FDA

vapor density

3.72 (vs air)

vapor pressure

1 mmHg ( 20 °C)

assay

≥99%

form

solid or liquid

autoignition temp.

1038 °F

expl. lim.

1 %, 1.1 %, 150 °F

bp

202 °C (lit.)

mp

32-34 °C (lit.)

density

1.034 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

phenolic

SMILES string

Cc1ccc(O)cc1

InChI

1S/C7H8O/c1-6-2-4-7(8)5-3-6/h2-5,8H,1H3

InChI key

IWDCLRJOBJJRNH-UHFFFAOYSA-N

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General description

p-Cresol is a simple monophenolic aroma compound that occurs naturally in buckwheat honey. It is one of the main volatile compounds responsible for the sheepy-muttony aroma in ovine fats. p-Cresol is also reported to be responsible for the undesirable cowy/barny flavor in nonfat dry milk (NDM).

pictograms

Skull and crossbonesCorrosion
GHS06,GHS05

signalword

Danger

Hazard Classifications

Acute Tox. 3 Dermal - Acute Tox. 3 Oral - Aquatic Chronic 3 - Eye Dam. 1 - Skin Corr. 1B

Storage Class

6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials

wgk

WGK 2

flash_point_f

186.8 °F - closed cup

flash_point_c

86 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type P3 (EN 143) respirator cartridges

Regulatory Information

危险化学品

This item has

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Certificates of Analysis (COA)

Lot/Batch Number
SHBT2165
SHBS8856
SHBS3667
SHBQ7009
SHBP3335

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Food phenolics, pros and cons: a review
Umar Lule S & Xia W
Food Reviews International, 21(4), 367-388 (2005)
Volatile alkylphenols and thiophenol in species?related characterizing flavors of red meats
a J & Lindsay RC
Journal of Food Science, 56(5), 1197-1202 (1991)
Simple phenol and phenolic compounds in food flavor
Maga JA & Katz I.
Critical Reviews in Food Science and Nutrition, 10(4), 323-372 (1978)
Yonca Karagül-Yüceer et al.
Journal of agricultural and food chemistry, 50(2), 305-312 (2002-01-10)
Nonfat dry milk (NDM) is widely used both as an ingredient in other preparations and for direct consumption. Flavor quality of NDM is a critical parameter because it can directly impact final product quality. Flavors can be formed in NDM
Francois Brial et al.
Cell reports, 30(7), 2306-2320 (2020-02-23)
Exposure to natural metabolites contributes to the risk of cardiometabolic diseases (CMDs). Through metabolome profiling, we identify the inverse correlation between serum concentrations of 4-cresol and type 2 diabetes. The chronic administration of non-toxic doses of 4-cresol in complementary preclinical
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Global Trade Item Number

SKUGTIN
W233706-SAMPLE-K04061835565481
W233706-5KG-K04061834403869
W233706-25KG-K04061835565474
W233706-1KG-K04061835565467
W233706-10KG-K04061835565450

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